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Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. [1] [2] A vegetarian or vegan version of the dish can also be made by removing the egg component. [3]
In 2022, Mojica had established a two-story factory and expanded his workforce to 100 employees, offering six flavors of kangkong chips to both local and international customers. His strategic use of social media platforms played a significant role in expanding his customer base and boosting sales.
English: Ensaladang kangkong (morning glory salad, Philippines) ... Flickr photo ID. 4146400615. ... One-chip color area sensor:
The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup.
Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi and sambal telur . [60] Sambal tumpang Javanese sambal made from the mixture of chili pepper, other spices and semangit (old and pungent) tempeh. [61] Sambal udang bawang
Some recipes that use kangkung include plecing kangkung from Lombok, mie kangkung (kangkong noodles) from Jakarta, and petis kangkung from Semarang. [23] In Thailand, where it is called phak bung (Thai: ผักบุ้ง), it is eaten raw, often along with green papaya salad or nam phrik, in stir-fries and in curries such as kaeng som. [24]